Ingredients with Measurements:
- 1 lb. pork belly, sliced into bite-sized pieces
- 1 lb. beef tripe, cleaned and sliced into bite-sized pieces
- 1 cup peanut butter
- 1/2 cup ground rice
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 eggplant, sliced
- 1 bunch bok choy, chopped
- 1/2 cup annatto seeds
- 3 cups water
- 2 tbsp. oil
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. In a mortar and pestle, grind the annatto seeds until fine. Add 1 cup of water and let it sit for 10 minutes. Strain and set aside.
2. In a large pot, heat oil over medium heat. Add onions and garlic and sauté until fragrant.
3. Add pork belly and beef tripe and cook until browned.
4. Pour in the annatto water and 2 cups of water. Bring to a boil and let it simmer for 30 minutes.
5. Add peanut butter and ground rice to the pot. Mix well and let it simmer for another 10 minutes.
6. Add eggplant and bok choy to the pot. Cook until vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 20g
Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Beef tripe can be substituted with ox tail or beef shank.
- Bok choy can be substituted with spinach or kale.
Variations:
- Add shrimp paste for a more authentic taste.
- Use tofu instead of meat for a vegetarian version.
Tips and tricks:
- To make the annatto water, you can also use annatto powder instead of annatto seeds.
- Make sure to clean the beef tripe thoroughly before cooking.
- You can also add other vegetables like string beans or cabbage.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables
Troubleshooting advice:
If the sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
Kare-kare is a traditional Filipino stew made with peanut sauce. It is usually served with bagoong or shrimp paste.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice.
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Region: Philippine